This 5 Ingredient Real Food Instant Pot Peach Crumble is a must for summertime! It’s so easy to make and only takes 10 minutes to cook. Plus it’s grain-free, nut-free, gluten-free and Paleo!
Only 10 minutes to cook!
This delectable Instant Pot Peach Crumble reminds me of summer and all of the pies I made with my grandma when I was a little girl.
Call it a crumble or a crisp, either way the texture of the topping is perfect.
Crumbles and crisps are basically the same. They’re a “baked” fruit filling topped with a crumbly, crispy topping. Believe it or not, you can actually get a similar texture to the baked version in your Instant Pot!
When it’s hot outside and you don’t want to heat your house up, use your Instant Pot to bake for you!
It’s common that people start to put their Instant Pot‘s away during the summertime but I say NOW IS THE BEST TIME to be using them!
Do not put them away in a cabinet, the Instant Pot is meant to be used year round.
I’ll tell you why using the Instant Pot in the summer is so great. When it’s a bazillion degrees outside, do you really want to heat up your house? I don’t think so! Your air conditioning is already working over time OR if you don’t have air conditioning you for sure don’t need to be adding any extra heat to your house with the oven.
Baking with the Instant Pot is so easy!
Not only do desserts cooked in the Instant Pot turn out great, but you also won’t heat up your kitchen. That is a HUGE plus during the summertime.
Dessert cooked in minutes saves you time.
This Real Food Instant Pot Peach Crumble only takes 10 minutes to cook! How great is that?
Real food ingredients is what this simple Instant Pot Peach Crumble is about.
You really don’t need much when it comes to having a scrumptious, seasonal fruit dessert. Simple is always better in my opinion. Nothing fancy, just a handful of whole food ingredients.
This Instant Pot Peach Crumble only has 5 ingredients – coconut sugar or maple sugar, cassava flour, ghee or grass-fed butter, almond extract and firm peaches. It’s simple!
While optional, I do recommend adding a little grass-fed gelatin to the filling, especially if the peaches you’re using are more ripe and not very firm. Ripe peaches usually produce a lot more juice, which in turn will make a juicier crumble. Gelatin helps to set the filling a little bit more if the peaches are ripe.
I only recommend using a high quality grass-fed gelatin though, not the box stuff that you buy in a mainstream grocery store. This is the only kind I use, the quality is amazing, has so many nutritional benefits and it’s 100% pesticide-free.
Get some peaches while summer is here and enjoy this delicious treat!
Real Food Instant Pot Peach Crumble
For the Crumble Topping
- 1/2 cup cassava flour (<-- this is the only cassava flour I use and recommend)
- 1/2 cup coconut sugar or maple sugar
- 1/4 cup cold ghee or grass-fed butter (<-- I love this ghee!)
- 1/4 tsp almond extract
For the Peach Filling
- 5 cups organic firm peaches, peeled and cut into chunks (about 8 peaches)
- 1 tbsp coconut sugar or maple sugar
- 1 tbsp cassava flour
- 1 tsp grass-fed gelatin - optional but recommended if your peaches are ripe (<-- this is the only grass-fed gelatin I use and recommend)
- 1/4 tsp almond extract
For the Instant Pot
- 1 cup filtered water
- In a large mixing bowl, combine all crumble topping ingredients, using clean hands to combine the mixture until the cold healthy fat of choice has mixed into the flour and sweetener and it becomes grainy in texture, about 30 seconds. Set aside.
- In another large mixing bowl, combine all peach filling ingredients and stir until everything is combined. Set aside.
- Add the water to the Instant Pot stainless steel pot. Place the steamer trivet (that came with your Instant Pot) inside of the pot with the handles up.
- Pour the peach filling into a round 1 1/2 quart casserole dish with lid or a 7-cup round glass dish (that fits in the Instant Pot). Add the crumble topping on top of the peach filling, making sure it covers the surface. Place a glass lid over the top of the casserole dish. [I use the glass lid that comes with the 1 ½ quart casserole dish. If you don’t have a lid for your dish, you can place a piece of parchment paper over the top of the cobbler, then cover and secure it with foil.] Place the covered casserole dish on top of the steamer trivet.
- Put the Instant Pot lid on and secure it in the locked position. Plug in your Instant Pot. Make sure the vent on top of the lid is in the sealed/closed position. Press the MANUAL button and adjust the cook time to 10 minutes.
- When the Instant Pot is done, press the "Keep Warm/Cancel" button and allow the Instant Pot to naturally release the pressure for 15 minutes. Using an oven mitt, turn the vent to "venting" to manually release any leftover pressure. Carefully remove the Instant Pot lid.
- Using oven mitts, carefully remove the casserole dish from the pot and place on a cooling rack and allow to cool for at least 20 minutes before serving. If a crispier topping is desired, place the crumble under a preheated broiler for about 1-2 minutes, just until the top browns a little, then allow to cool for 15 minutes before serving.
- Serve the peach crumble with scoops of homemade vanilla ice cream.
- For a dairy free version, you can try using avocado oil or palm shortening - although it has not been tested, so I cannot guarantee the result. Coconut oil could also possibly work, although it will add more of a coconut flavor.
- Using peaches that are firm and less ripe is helpful if possible since they will produce less juice (compared to ripe peaches which are already super juicy).
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 226 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 24mg Sodium: 16mg Carbohydrates: 35g Fiber: 2g Sugar: 26g Protein: 2g
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